Lemon Chicken Orzo Soup

Looking for a quick and easy weeknight meal that won’t leave you with a pile of dishes to clean up? Try our One-pot Lemon Chicken Orzo Soup recipe. It’s a complete meal in a bowl, with protein, carbs, and veggies all in one delicious dish. Plus, it’s ready in under 30 minutes!

This soup is the perfect solution for busy nights when you’re short on time and energy but still want a delicious and nutritious meal. With only one pot to clean up, this flavorful soup will become your go-to recipe for weeknight dinners.

Ingredients You’ll Need

To make this delicious one-pot lemon chicken orzo soup, you’ll need a handful of basic ingredients, most of which you probably already have in your pantry.
You’ll need:

• Boneless, skinless chicken breasts or thighs,
• Veggies – the basic Mirepoix (onions, carrot, celery, garlic)
• Spices – thyme, oregano, basil, bay leaf, salt and pepper
• Liquids – chicken broth, water, lemon juice, heavy cream

Directions for One-Pot Lemon Chicken Orzo Soup

1. Begin by prepping your ingredients. Chop the onion, celery, carrots and garlic.
2. Heat some oil in a large pot over low/medium heat. Add the mirepoix and sauté until the onions soften.
3. Add the liquid, orzo, chicken. Simmer until the orzo and chicken are cooked.
4. Remove the chicken and shred.
5. Add the lemon, heavy cream and shredded chicken.
6. Serve the soup hot, garnished with some fresh parsley.

Next time you’re in a hurry and need a meal to please the whole family, give this one-pot lemon chicken orzo soup a try. It’s a budget-friendly, satisfying, and easy-to-make recipe that will quickly become a favorite. Don’t forget to add your favorite toppings or serve with crusty bread for a complete experience.

LEMON CHICKEN ORZO SOUP
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Lemon Chicken Orzo Soup

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• Author: Debi
• Total Time: 30 min
• Yield: 6 servings 1x

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Description

A one-pot soup recipe. It’s a complete meal in a bowl, with protein, carbs, and veggies all in one delicious dish. Plus, it’s ready in under 30 minutes!

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Ingredients

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• 4 Tablespoons Olive Oil
• 1  Cup Onion, diced
• ½ Cup Celery, diced
• ½ Cup Carrot, diced
• 3 Garlic Cloves, minced
• 1 Bay Leaf
• ½ Tablespoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Sea Salt
• ½ teaspoon Ground Pepper
• 4 Cups Vegetable Broth
• 2 Cups Water
• 1 ½ Cups Orzo
• Zest of 1 Lemon
• Juice of 1 Lemon (between ⅓ – ½ cup)
• ¼ Cup Heavy Cream
• 3 Cups Shredded Cooked Chicken (or Turkey)

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Instructions

1. Heat the oil in a large saucepan over medium low heat.  Once the oil is shimmering add the onion, carrots and celery.  Sauté the veggies, stirring often for about 4 min or until softened.   Season with a little salt and pepper.  Add the garlic and combine.
2. Add the broth and water, spices and bay leaf and bring to a boil.
3. Reduce the heat to a simmer and add the chicken breast and orzo, partially cover and let it cook 10 minutes, stirring occasionally to prevent sticking.
4. Remove the chicken and set aside to cool and dice and shred.
5. Once the orzo is cooked, add the lemon zest, juice and shredded cooled chicken.   Continue to warm through, about another 4 minutes.
6. Take the soup off the heat and remove the bay leaf.  Add the heavy cream and stir to combine.
7. Serve immediately or refrigerate up to one week.

• Prep Time: 10 min
• Cook Time: 20 min